Vol 3, No 5 (2014)

Journal of Food Research, Vol. 3, No. 5, October 2014

Table of Contents

Articles

Whole Grain Gluten-Free Vegetable Savory Snacks PDF
Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chin M. Chiu, Marlene B. Hidalgo p1
Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions PDF
Maria Lorena Luna-Guevara, Oscar Jimenez-Gonzalez, Juan Jose Luna-Guevara, Paola Hernandez-Carranza, Carlos Enrique Ochoa-Velasco p8
The Use of Modified Beetroot Fibers by Sodium Dodecyl Sulfate (SDS) Cleaning Water Contaminated by Organic and Inorganic Compounds PDF
Jamil Rima, Kamil Rahme, Karrine Assaker p19
Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt PDF
Georgia Dimitreli, Dimitris Petridis, Pantelina Akakiadou, Stella Chrysalidou p31
Lipid and Moisture Content of Commercial Reduced-Fat Deep-Fried Potatoes Compared to Advertised Claim PDF
Sherri N. Stastny, Jill F. Keith, Cliff Hall III p45
Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution PDF
Gerardo Checamarev, Maria I. Yeannes, Alicia E. Bevilacqua, Maria R. Casales p49
A Mixed Methods Approach to Investigating Food Safety Behavior in a Sample of Native American and Hispanic Caregivers of Young Children PDF
Margaret M. Siebert, Christina Perry, Lindsay O'Connell, Julie Albrecht, Kristen Stenger, Kara Vlasin-Marty p59
Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity PDF
Susana Alfaro, Ana Mutis, Andres Quiroz, Ivette Seguel, Erick Scheuermann p73
Roselle Calyces Particle Size Effect on the Physicochemical and Phytochemicals Characteristics PDF
Sandro Cid-Ortega, Jose Angel Guerrero-Beltran p83
Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal PDF
Aljuobori A., N. Abdullah, I. Zulkifli, A. F. Soleimani, J. B. Liang, E. Oskoueian p95
Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices PDF
Tinuade J. Afolabi, Toyosi Y. Tunde-Akintunde, Olusegun J. Oyelade p103
Utilization and Influence of Condiments Prepared From Fermented Legumes on Quality Profile of Meat PDF
E. S. Apata, O. O. Eniolorunda, O. C. Apata, L. B. Eso p113
Quality Evaluation of Beef Preserved With Food Grade Organic Acids at Room Temperature PDF
Eniolorunda O. O., Apata E. S., Ogunlesi O. E., Okubanjo A. O. p120
Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 5 PDF
Bella Dong p129


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.